Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup is the absolute easiest way to make creamy Butternut Squash Soup! Everything is done in the Instant Pot for perfect results and simple clean up.

I’ve made butternut squash soup about once per week this fall and winter. I LOVE IT! Because I’ve made it so often, I’ve experimented with making butternut squash soup in a lot of ways! I really love the traditional oven roasting method because I think it brings out some awesome flavors and caramelizes the squash. But, it’s time consuming!

Cue the Instant Pot! I’ve done quite a bit of experimenting with my Instant Pot here on Blackberry Babe. I don’t use my Instant Pot for everything.

But I love to use it when I’m pressed on time! I especially love to use it when I have larger pieces of meat that I need to cook quickly, like this Instant Pot Venison Roast.

I think cooking butternut squash soup in the Instant Pot is a perfect use for this awesome appliance, since roasting this squash can be messy and time-consuming.

How to make Butternut Squash Soup in the Instant Pot

1. Cut your squash into quarters so that it will fit in the Instant Pot. 
2. Place a cup of water in the Instant Pot and place the wire trivet over the top of the water. 
3. Set the squash on the trivet, trying to avoid touching the squash to the metal pot
4. Secure the lid on your Instant Pot and select Manual setting for 7 minutes. Allow to natural release. 
5. Carefully remove the squash and empty out water. Place the metal pot insert back into the Instant Pot. 
6. Place the oil in the Instant Pot and press the Saute button. 
7. Add the onion and saute for two minutes. Add the garlic for 30 seconds, stirring frequently so that it does not burn.
8. Turn off the saute setting and add in all other ingredients, including the scooped out flesh of the squash (discard seeds).
9. Secure the lid and select the stew/stoup setting for 10 minutes. Allow to natural release. 

1. A dash of heavy cream
2. A sprig of fresh herbs (rosemary and thyme are my favorites)
3. A colorful sprinkle of spices (paprika, cayenne and cinnamon are excellent choices)
4. A sprinkle of pepitas seeds

Butternut Squash Soup Variations

I typically use just butternut squash for this soup, but occasionally I will add a few things to spice it up! Here are a few ideas of ingredients to add to your butternut squash soup!

• Apple Butternut Squash Soup: 1 apple (peeled and cored). Cook with squash.
• Spicy Butternut Squash Soup: A few dashes of hot sauce. Add with broth. 
• Pear Butternut Squash Soup: 1 pear (peeled and cored). Cook with squash. 
• Creamy Butternut Squash Soup: Substitute a portion ( up to 1 cup) of the broth for coconut milk for a super creamy and fragrant soup.
• Fresh Herb Butternut Squash Soup: Add fresh herbs like rosemary and thyme. Add with garlic to allow it to infuse the oil. 

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Instant Pot Butternut Squash Soup

Yield: 8

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

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Ingredients

• 1 butternut squash, approximately 5lbs
• 1 Tablespoon avocado or olive oil
• 1 small onion, minced
• 3 cloves garlic, finely minced
• 4 cups vegetable broth (or broth of your choice)
• 1 teaspoon nutmeg
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• salt and pepper, to taste

Instructions

1. Cut your squash into quarters so that it will fit in the Instant Pot. 
2. Place a cup of water in the Instant Pot and place the wire trivet over the top of the water. 
3. Set the squash on the trivet, trying to avoid touching the squash to the metal pot
4. Secure the lid on your Instant Pot and select Manual setting for 7 minutes. Allow to natural release. 
5. Carefully remove the squash and empty out water. Place the metal pot insert back into the Instant Pot. 
6. Place the oil in the Instant Pot and press the Saute button. 
7. Add the onion and saute for two minutes. Add the garlic for 30 seconds, stirring frequently so that it does not burn.
8. Turn off the saute setting and add in all other ingredients, including the scooped out flesh of the squash (discard seeds).
9. Secure the lid and select the stew/stoup setting for 10 minutes. Allow to natural release. 
10. You should not need to put the soup in a blender, but you may need to mash out any lumps with a potato masher!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  BetterBody Foods 100% Pure Avocado Oil Naturally Refined Cooking Oil Non-GMO 16.9 Ounce Keto & Paleo:Amazon:Grocery & Gourmet Food
• 
  Instant Pot Lux 6-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, and Warmer|8 Quart|12 One-Touch Programs:Amazon:Kitchen & Dining

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 292Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 63mgSodium 102mgCarbohydrates 33gFiber 10gSugar 6gProtein 19g

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